At the "Le Fontanelle" Farm you will be able to enjoy all the pleasures of the great oenological-gastronomic tradition of Sabina, the most pleasant land in Central Italy, and explore the extraordinary range of tastes and genuine ingredients.
Our menues varies in accordance with the current season because we want to make our cuisine completely based on fresh products.
OUR PHILOSOPHY
In Italy the pleasure of a healthy and genuine food has been recently rediscovered. In such context, the regional cuisine has been playing a protagonist role. More and more people want to escape the industrial standardization of the past decades about food and wines, by exploring the extraordinary range of tastes and ingredients that had been traditionally proposed by the various regional gastronomic and oenological traditions. Therefore, a new kind of tourism has been developed: the oenological-gastronomic tourism.
Latium, and particularly the Sabina land, possess an emeritus tradition for genuine foods and wines. Also, in the Rieti countryside many agricultural farms have recently evolved as oenological-gastronomic tourist resorts, for guests from all over the world. The ‘Le Fontanelle’ Farm can optimally satisfy the most demanding desires of the oenological-gastronomic tourists about genuine ingredients and products: in fact, in the fields of our own farm the produces are ‘biologically’ cultivated; also, meat and charcuterie are produced by our Butchery from animals of our cattle breeding, that works according to the principles of the Organic Farming, too; moreover, any other genuine ingredients, such as cheeses or wines, are supplied by other highly qualified producers of the local surroundings. All this allow us to offer to our guests a healthy cuisine, that is correctly based on the authentic gastronomy of our land, with light but tasteful dishes. Moreover, some traditional recipes were creatively harmonized with modern culinary techniques by our Chef, Rossella.
For instance, in our
courses we use top-quality flours and cereals coming from local
productions by the Biologic Farm
Molino del
Cantaro Rieti; in particular flours are
(ground by water-powered stone mill).
The spelt bread and the wheat bread are hand-kneaded and baked in our
oven; an analogous treatment is applied to the egg-dough pasta and all
our cakes.
The Saloon
